A vegetarian take on the French classic. Rich, wine-braised mushrooms with beluga lentils in a deeply savory sauce. Perfect for entertaining during the colder months - the stew can be prepared ahead and reheated while you make the cheesy mash.

Ingredients

For the Mushroom Bourguignon

  • 100 ml beluga lentils (1 dl)
  • 500 g mushrooms (mixed varieties work well)
  • 4 garlic cloves
  • 2 tbsp + 25 g butter
  • salt
  • freshly ground black pepper
  • 150 g shallots
  • 100 g carrot
  • 2 tbsp flour
  • 1 tbsp tomato purée
  • 400 ml red cooking wine (4 dl)
  • 400 ml water (4 dl)
  • 1 tsp sugar
  • 2 tsp dried thyme
  • 3 bay leaves
  • 2 mushroom stock cubes

For the Cheesy Potato Purée

  • 1 kg potatoes
  • 1½ tbsp salt
  • 100 g butter
  • 2 garlic cloves
  • 100 g cheddar, grated
  • 200 ml whipping cream (2 dl)
  • 100 ml whole milk (1 dl)

Instructions

Make the Mushroom Bourguignon

  1. Cook beluga lentils in a pot according to package instructions. Set aside when done.

  2. Cut mushrooms into smaller pieces. Dry-fry in a dry pan over medium-low heat to release moisture. Peel and finely chop garlic while mushrooms cook.

  3. After about 10 minutes when most liquid has evaporated, raise heat and add a small knob of butter. Fry on medium-high heat until mushrooms get good color, about 5 minutes.

  4. Lower to lowest heat and push mushrooms to the side. Add a little more butter and gently fry garlic for a minute without browning. Mix together, season generously with salt and pepper. Transfer to a plate and set aside.

  5. Peel shallots and cut in halves or quarters. Slice carrot into 3-5 mm thick rounds. Fry everything in about 25 g butter over medium-high heat until vegetables get some color, about 4 minutes.

  6. Dust flour over the vegetables. Add tomato purée and stir. Pour in wine, water, sugar, thyme, bay leaves, and mushroom stock cubes. Let simmer uncovered for 20-30 minutes.

  7. Add the cooked lentils and fried mushrooms to the stew. Stir to combine and let heat through.

Make the Cheesy Potato Purée

  1. Peel potatoes and cut into even pieces. Boil in salted water until tender.

  2. Meanwhile, melt butter in a small pan over medium heat. Add whole garlic cloves. Let butter foam and turn golden brown (browned butter), watching carefully so it doesn’t burn. Remove garlic.

  3. Drain potatoes and let steam-dry briefly. Mash until smooth.

  4. Warm cream and milk together. Fold into potatoes along with browned butter and grated cheddar. Season to taste.

To Serve

Serve generous portions of cheesy mash topped with the mushroom bourguignon.

Notes

Mushroom choice: A mix of cremini, shiitake, and oyster mushrooms gives great depth. Button mushrooms work too.

Make-ahead: The stew tastes even better the next day. Reheat gently while making fresh mash.

Vegan version: Use plant-based butter, oat cream, and vegan cheese. Skip the milk or use plant milk.

Simpler mash: Skip the browned butter and cheese for a basic mash with just butter and cream.

Source: Vegokäk: lättlagade middagar by Annie Månsson